Beurre blanc, or "white butter" in French, is the perfect sauce for seafood (and most other things, really). It's a simple mixture of butter, white wine, shallots, white vinegar, and some salt and ...

Rose, jasmine, honeysuckle, lavender -- are pure romance. And lemon verbena, that wonderfully aromatic herb with slender green leaves, may be the most romantic of them all. Its captivating perfume is ...

BATON ROUGE, La. (WAFB) - Compound butter sauces are part of the way of life in South Louisiana. Though similar in method, each beurre sauce has its own ingredient that makes it unique. This classic ...

4 (4- to 6-ounce) mild-flavored, fine-grained fish fillets such as red fish, red snapper, flounder, amberjack or sole, pan-sautéed Instructions: In a saucepan, combine shallots, peppercorns, white ...

Living in a city where seafood rules the cuisine is nothing new to me. Being from Houston and with a San Diegan as a partner, my house is once again full of seafood lovers. For his coming birthday ...

We may receive a commission on purchases made from links. There are miracles happening in restaurant kitchens every day. Cooking techniques and complex recipes that can take years to master and ...

It’s a French classic. Creamy and velvety smooth, the ingredients are simple. The taste is sublime —lucious, voluptuous and tantalizing. Quickly prepared, this slightly tricky emulsification of sweet ...

Melt 1 tablespoon butter in a medium skillet over medium. Add onion; cook, stirring occasionally, until translucent, about 5 minutes. Add wine and lemon juice; cook, stirring occasionally, until ...